Heat the oil in a small pan over medium heat, then cook the coriander, cumin, turmeric, cayenne, garam masala, and paprika, stirring often, until fragrant (approximately 2-3 minutes). Let cool completely.
Then whisk the spices into the yogurt, add lemon juice, garlic, salt, ginger, and the cooled spice-oil mixture.
Cut deep slashes into the chicken, coat with the marinade, cover, and chill for at least an hour (preferably 6 hours).
When ready to bake, preheat oven to 200 degrees and line a baking sheet with a wire rack. Bake chicken 20 minutes, then flip and bake 20 minutes more.